Eggah Iraqi (عجة عراقية)

Instructions

1. Peel the potatoes, cut them into 1 cm cubes and cook them for 10 minutes in salted boiling water, then drain them.
2. Finely chop the onion, parsley, coriander and garlic. Beat the eggs in a large bowl with the salt, pepper, turmeric and cumin.
3. Add the herbs, the onion and the cooled potatoes to the beaten eggs and mix gently.
4. Heat 3 tablespoons of oil in a 26 cm non-stick pan over medium-low heat. Pour in the mixture and cook for 8 minutes without touching it.
5. Cover the pan and continue cooking for 10 minutes over low heat until the top is set. Slide the eggah onto a plate, flip it back over with a second plate, add the remaining oil and brown the other side for 5 minutes. Let it cool slightly before cutting into wedges.